When the weather turns chilly the best way to fill up on is with a nice, steaming bowl of soup. It warms you up from the inside out. When looking a great vegan soup I think pozole is a good way to go. Traditionally, pozole is a pork and hominy soup with a spicy chile base but it is just as easy to nix the pork and still have a delicious bowl to fill up on. As a bonus, the vegan version is ready to serve in less than an hour.
This recipe keeps the heat level on the mild side. Ancho chiles tend to have a bite to them without being too hot. If you feel the need to bump it up a notch you can always add guajillo or dried chipotle peppers.
In addition the garnishes play just as much a role in the soup as the soup itself so don’t skimp on them. I like mine with a lot of lemon, lettuce, onion and a few slices of radishes. Plus I always crush up tortilla chips into the bowl and let them soak up the spice-filled broth.
WHAT YOU NEED:
– 2-3 dry ancho chiles, stems and seeds removed;
– 2-3 cloves of garlic, peeled;
– 1 teaspoon of cumin;
-1 teaspoon of oregano;
– 6-8 cups of liquid (vegetable stock, water, etc);
– 30 oz. can of hominy;
-shredded lettuce or cabbage;
-radishes, thinly sliced;
– tortilla chips or tortillas;
WHAT YOU DO:
In a small dry (no oil) sauté pan place chiles and garlic cloves over medium heat. Flip chiles and garlic over until toasted on all sides.
Cover with warm liquid and let steep for 5-10 minutes or until chilies are soft. Place chilies, garlic, cumin, oregano and salt in blender and blend until smooth. Place a strainer over a bowl and pour the chile mixture through the strainer to get any last bits of the chiles.
Pour chile sauce into a large stockpot. Add liquid and hominy. Heat for about 20 minutes or until heated through. Adjust seasoning if needed.
To serve: Ladle pozole into a bowl and top with lettuce or cabbage, sliced radishes, chopped onion, tortilla chips and a generous squeeze of lemon. Now sit down and enjoy.